Brooklyn Blackout Chocolate Cake

Back in my Brooklyn apartment kitchen on a chilly Sunday I baked this legendary Brooklyn Blackout Cake for a birthday and it instantly became the star of every celebration I have hosted since. With its ultra moist chocolate crumb creamy pudding filling and signature layer of rich frosting topped with chocolate crumbs this cake is guaranteed to steal the show at any gathering.

It first won me over one afternoon when the scent of coffee and chocolate wafted down my hall my friends still ask for it every year and it is my go to showstopper whenever I bake for family.

Ingredients

• All-purpose flour: provides structure and ensures an even rise look for fresh flour for best results
• Baking powder and baking soda: create a tender fluffy crumb check expiration dates for full leavening power
• Salt: balances sweetness and intensity of chocolate opt for a fine sea salt
• Unsalted butter: adds rich flavor and moisture use quality butter for best texture
• Dutch-processed cocoa: gives that deep dark chocolate flavor and color seek out well known brands for intense chocolate
• Granulated sugar and brown sugar: for balanced sweetness moisture and caramel notes use fresh soft brown sugar
• Buttermilk: brings tang and extra tenderness always shake well before use
• Strong brewed coffee: intensifies the chocolate flavor use your favorite robust roast
• Vanilla extract: rounds out and enhances flavor pure extract delivers better aroma
• Large eggs: bind everything together fresh eggs give the best rise
• Whole milk: in the pudding for creamy texture whole milk makes for the best thickness
• Semisweet chocolate: delivers classic chocolate punch chop finely for easy melting
• Cornstarch: thickens the pudding choose a brand that blends smoothly
• Light corn syrup: in the frosting gives a glossy finish and smooth texture a reliable pantry staple
• Hot water: helps achieve silky frosting texture use as soon as boiled

• Tips Select the freshest dairy and eggs you can find and let everything come to room temperature before starting your batter

Step-by-Step Instructions

Prepare the Cake Pans:

Grease two eight-inch cake pans and line with parchment on the bottom press the paper flat to avoid wrinkles for easy removal later

Mix the Dry Ingredients:

Whisk all-purpose flour baking powder baking soda and salt in a bowl making sure everything is well combined for uniform results

Melt and Blend Butter and Cocoa:

Melt butter in a large saucepan over medium heat add the cocoa and stir until a smooth paste forms this step blooms the cocoa for richness

Combine Sugars:

Add granulated and brown sugar into the cocoa mixture stir until the sugars melt together to build a moist crumb

Add Liquids and Eggs:

Take the pan off the heat pour in the buttermilk coffee and vanilla whisk to blend then add eggs one at a time ensuring each is fully incorporated this keeps the batter velvety

Incorporate Dry Ingredients:

Stir the flour mixture gently into the wet ingredients being careful not to overmix a few lumps are fine

Bake the Cakes:

Divide the batter evenly into your pans smooth the tops and bake at three hundred and twenty five degrees Fahrenheit for thirty five to forty minutes or until a toothpick comes out clean cool in pans for ten minutes before transferring to racks

Make the Pudding:

In a saucepan whisk sugar cornstarch and salt then slowly add whole milk whisking constantly cook over medium heat stirring the whole time until it thickens and bubbles remove from heat stir in semisweet chocolate and vanilla until smooth refrigerate until chilled

Prepare the Frosting:

Melt chocolate and butter gently in a double boiler until smooth remove from heat whisk in hot water all at once then stir in corn syrup and vanilla refrigerate until thickened and spreadable about twenty five to thirty minutes

Assemble and Finish the Cake:

Slice both cakes horizontally to make four layers reserve one for crumbs place one layer on a serving plate and spread with half the pudding top with another layer add remaining pudding then the third layer frost top and sides with the frosting press cake crumbs all over and refrigerate until serving to help flavors meld

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Brooklyn Blackout Cake holds beautifully in the refrigerator for three to four days cover tightly with plastic wrap or store in a cake dome to keep the moisture in. If you want to freeze leftovers wrap slices individually in plastic then foil for up to one month and thaw overnight in the fridge before enjoying. The pudding layers will keep their texture but best flavor comes when enjoyed within the first few days.

Ingredient Substitutions

If you do not have Dutch-processed cocoa natural cocoa works in a pinch though flavor will be slightly tangier. Sour cream mixed with a splash of milk can replace buttermilk. For a dairy free option use a quality plant based butter and non dairy milk in both cake and pudding but expect a slightly different but still delicious texture. Coffee may be swapped for hot water or espresso powder if you prefer no caffeine.

Serving Suggestions

Serve generous slices with a scoop of vanilla ice cream or lightly sweetened whipped cream to balance the chocolate intensity. For birthdays decorate the top with extra cake crumbs and a candle or dust a touch of cocoa powder for drama. This cake is rich enough to stand alone as a main dessert for dinner parties or holiday tables.

Cultural and Historical Context

The Brooklyn Blackout Cake was born during World War Two when Brooklyn bakeries created this rich dessert as a nod to blackout drills and the borough’s Navy Yard. Its layers mimic those blackout skies with deep dark chocolate hues and a dramatic messy crumb coating. Even today it is a nostalgic classic in New York City bake shops and family kitchens alike.

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Frequently Asked Questions

→ What makes Brooklyn blackout cake unique?

The signature feature is deep chocolate sponge filled with pudding and topped with a layer of chocolate cake crumbs on the outside.

→ Can I use regular cocoa powder instead of Dutch-processed?

While Dutch-processed cocoa gives a richer color and flavor, regular cocoa can work, though taste and hue may vary.

→ Is there a substitute for buttermilk in the cake?

You can make a substitute by combining milk with a little lemon juice or vinegar to mimic buttermilk’s acidity.

→ How should leftovers be stored?

Keep the cake covered and refrigerated. It will stay moist and delicious for several days.

→ What’s the purpose of adding coffee to the batter?

Brewed coffee enhances the depth of the chocolate flavor without adding a strong coffee taste.